University of Illinois Urbana-Champaign

Functional characterization of pH and ultrasound treated soy protein based nanoemulsions with lutein

Chen, Chen

Content Files
CHEN-THESIS-2015.pdf

Permalink

https://hdl.handle.net/2142/88115

Description

Title
Functional characterization of pH and ultrasound treated soy protein based nanoemulsions with lutein
Author(s)
Chen, Chen
Issue Date
2015-07-22
Director of Research (if dissertation) or Advisor (if thesis)
Andrade, Juan
Department of Study
Food Science & Human Nutrition
Discipline
Food Science & Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Date of Ingest
2015-09-29T20:38:52Z
Keyword(s)
  • Nanoemulsion
  • Lutein
  • Soy Protein
  • Freeze drying
Abstract
Delivery of lipophilic bioactives such as lutein and vitamin D into food products is challenging due to their poor water solubility. In recent years, the use of nanoencapsulation to deliver similar fat soluble bioactives has gained more attention. It is important to find a suitable, easy and cost efficient delivery system to deliver different types of bioactive into different foods. In this research, a pH and ultrasound treated soy protein isolate was used as emulsifier to create nanoemulsions with lutein. Two types of nanoemulsions were successfully created with 10 mg/ml soy protein and 0.054 mg/ml lutein. One contained 0.25% oil and was homogenized with ultrasound (SEO); and the other contained 0.027% oil and the lutein oil was first dissolved in ethanol and then stirred with soy protein (SEE). The nanoemulsions were also freeze dried, and the characteristics such as UV stability, in vitro bioaccessibility of both original and freeze-dried and resuspended nanoemulsions (SEOF and SEEF) were studied. Particle size in soy nanoemulsions ranged from 99-127 nm. Lutein in both SEO and SEE formulations showed improved UV stability. After 3 hours of UV exposure, SEE had 67% retention of lutein, and SEO had 52%, both of which were higher than controls with no surfactant (i.e., 5%). Dried and resuspended formulations, SEOF and SEEF, performed similar to non-dried formulas, however were less stable against UV exposure than their parent non-dried counterparts. Lutein bioaccessibility was not increased in either SEO or SEE nanoemulsions; which ranged between 30% and 40% compared to controls (i.e., 40% to 50%). In contrast to the oil containing freeze-dried soy protein formulation, the formulation with lesser oil, SEEF, had a micellar lutein recovery as high as 79%. Overall, nanoemulsions created with pH and ultrasound treated soy protein isolate can be a potential good delivery system for lutein and other bioactives, although more studies are needed to determine their in vitro behavior and characteristics after freeze drying.
Graduation Semester
2015-8
Type of Resource
text
Permalink
http://hdl.handle.net/2142/88115
Copyright and License Information
Copyright 2015 Chen Chen

Owning Collections

Graduate Dissertations and Theses at Illinois PRIMARY
Graduate Theses and Dissertations at Illinois
Dissertations and Theses - Food Science and Human Nutrition